Thursday, 31 July 2014

Reese's Cookies

I have seen these on pinterest before but I didn't think of making them. Until now,turns out I was definitely missing out. 
They are soft, chewy and an amazing smell of peanut butter. 
Super easy to make and only takes 14 minutes in the oven.
If you want to find out how to make these then just keep reading :)

1/2 cup peanut butter
1/2 cup soft butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon whole milk
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon bicarbonate soda
1/2 teaspoon baking powder
1 1/4 cup plain flour
1/4 cup chocolate chips
1/2 cup peanut butter cups, chopped


Start by turning your oven to 180c.
Next add the butter,peanut butter and both types of sugar into a bowl and mix until a creamy consistency. Then add the milk,egg,vanilla,bicarbonate soda,baking powder and flour into the mixture and just mix this all together. It is best to do this with a hand held mixer to save time and it brings the ingredients together better, if not a wooden spoon is fine. To finish off the recipe add the chocolate chips (i used white chocolate chips) and the main ingredients, reeses cups. I chopped some of them in half and then just threw a few whole ones in. 
Line two baking trays with greaseproof paper and use an ice cream scoop to get the same amount each time into the tray. Place in the oven for 10-15 minutes depending on colouring of the cookies. 
Leave to cool for 5 minutes then place onto a cooling rack to fully cool. 


Thursday, 24 July 2014

Square Victoria Sponge

For this Victoria sponge I decided not to do the classic round Victoria sponge but mix it up a bit and make it in a square tin. 
It was very simple and easy to make. 
The only thing that I would say about this though is definitely have 2 tins whether you are making a square or circle cake. I only bought one to start off with and thought I can just cook one half first and then put it onto a cooling rack then use the same tin for the second half of the cake. It did eventually work out but I feel the cake could of done with cooling down for about 20 minutes in the tin before putting it onto a cooling rack to finish cooling. 
When making this cake I made the mixture all together for both halves then just put half in the tin first. 


10oz Butter (room temperature)
10oz Granulated Sugar
10oz Self raising Flour 
4 Eggs
2 tsp Baking powder 

For the Filling

Strawberry Jam
Vanilla icing 


Start off by turning your oven to 180 degrees.
Begin adding the butter and sugar into a bowl and whisking until it is a creamy consistency. Then add the flour,eggs and baking powder and continue to whisk.
Line a tin with greaseproof paper and add half the mixture to it, smooth it out so it has been spread evenly.
Place into the oven for 25 minutes. When the time is up take the cake out to check it has cooked all the way through. 
Once it is cooked then take it out and put it onto a cooling rack. Then add the rest of the ingredients to the tin (if you have only used one tin), cook for another 25 minutes.
Let both parts of the cake cool completely (I left mine for about 1 1/2 hours). 
Now it is time for the filling. Take a desert spoon and spoon about 3 spoonfuls of jam onto one half of the cake and spread evenly. On the other half of the cake do the same with the icing, then gently place the jammed half of the cake onto the iced part. Your cake is now complete.

Sunday, 20 July 2014

Lemon Drizzle Cake

I first saw this recipe on a cooking programme a long time ago. They drenched the cake in the drizzle so it soaks right into the sponge. I started making it exactly how I saw it but adding more lemon to the drizzle. For a few months I continued to make it like this but then I decided to mix it up a bit but changing the tin and experimenting with the drizzle itself. It used to be a loaf tin but now I've swapped it for a brownie tin. Much better.
(These ingredient measurements are for the brownie tin, if you was to use a loaf tin then just half the measurements).


8oz Butter, room temperature 
8oz Caster sugar
8oz Self raising flour 
3 Eggs 
1 tsp Baking powder
2 tbsp Milk
2 lemons (juice and rind)
2 tbsp Icing Sugar 


First turn on your oven to 200c. Then begin by weighing out the butter and the caster sugar. Cream these together with either a wooden spoon or a hand mixer. Slow start adding the eggs,self raising flour,baking powder,milk and the rind of both the lemons.  
Line a tin with greaseproof paper, add the mixture to the tin and place into the oven. Set a timer for 25 minutes, after this time is up check on your cake by prodding the middle with a knife to see if it is cooked in the middle. If the knife comes out slightly sticky then place the cake back in for 5 minutes. Keep doing this until the knife comes out clean.

While the cake is cooling it is time to make the drizzle. 
Juice the 2 lemons and then add the icing sugar to this. Give it a good mix so there are no lumps of icing sugar. 

Next poke loads of small holes into the cake and pour the drizzle all over the cake. (The Small holes are for the drizzle to sink into while it cools down). 

Once the cake has fully cooled then you can remove from the tin and cut how you wish. 

I hope you enjoyed this recipe :)

Wednesday, 16 July 2014

New to Blogger


This is completely new to me. I have never done anything like this before but there is always a first for everything. 
I've been cooking leisurely for quite a while now so I thought why not start blogging about what I cook and tell you my thoughts on each recipe. 
Most of the time it will be cakes but now and then I will venture out of my comfort zone and cook a main course to mix it up a bit. 

Hope you enjoy reading :)